Methods Analysis of Musts and Wines

Inbunden, Engelska, 1988

4 679 kr

Beställningsvara. Skickas inom 5-8 vardagar. Fri frakt över 249 kr.

Beskrivning

The standard work on laboratory analysis of musts and wines, fully updated to cover modern procedures and practice. This second edition contains new material on the use of HPLC, GC, and mass spectrometry; computerized dispensing, recording, and calculation of results; and expanded coverage of statistical analysis. Also includes new material on the detection and measurement of undesirable residues, pesticide degradation products, and trace amounts of naturally produced toxic compounds or carcinogens, reflecting the increased interest of regulatory agencies. Contains hundreds of citations to the research literature.

Produktinformation

Utgivningsdatum:1988-04-01
Mått:157 x 243 x 23 mm
Vikt:592 g
Format:Inbunden
Språk:Engelska
Antal sidor:391
Upplaga:2
Förlag:John Wiley & Sons Inc
ISBN:9780471627579

Utforska kategorier

Analytisk kemi inom Naturvetenskap och teknik

Mer om författaren

C. S. Ough is the author of Methods Analysis of Musts and Wines, 2nd Edition, published by Wiley. Maynard Amerine was a pioneering researcher in the cultivation, fermentation, and sensory evaluation of wine. His academic work at the University of California at Davis is recognized internationally.

Innehållsförteckning

Sampling. Soluble Solids. Acidity and Individual Acids. Alcohols. Carbonyl Compounds. Esters. Nitrogen Compounds. Phenolic Compounds. Chemical Additions. Other Constituents. Gases. Wine Color. General Chemical and Equipment Information and Theory. Index.

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Methods Analysis of Musts and Wines

AvC. S. Ough,M. A. Amerine

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Beställningsvara. Skickas inom 5-8 vardagar. Fri frakt över 249 kr.

Beskrivning

Produktinformation

Utgivningsdatum:1988-04-01
Mått:157 x 243 x 23 mm
Vikt:592 g
Format:Inbunden
Språk:Engelska
Antal sidor:391
Upplaga:2
Förlag:John Wiley & Sons Inc
ISBN:9780471627579

Utforska kategorier

Analytisk kemi inom Naturvetenskap och teknik

Mer om författaren

Innehållsförteckning

Sampling. Soluble Solids. Acidity and Individual Acids. Alcohols. Carbonyl Compounds. Esters. Nitrogen Compounds. Phenolic Compounds. Chemical Additions. Other Constituents. Gases. Wine Color. General Chemical and Equipment Information and Theory. Index.